Trifolata is Italian for "sauteed", so this is simple zucchini disks sauteed in olive oil with chopped fresh parsley and a crushed garlic clove. It is easy to prepare and it goes with pretty much everything, especially beef, pork, and poultry dishes.
- Heat the olive oil in a skillet, then add the garlic clove and cook it until it starts to turn brown.
- Remove the garlic and add the sliced zucchini and the chopped parsley.
- Over moderate heat, saute the zucchini until it's done, maybe 7-8 minutes.
- Transfer to a serving dish and serve hot.